Executive Chef Wilfrid Hocquet

At Georgie, Wilfrid Hocquet imbues his native Southern France into the ethos, creating a menu that seamlessly weaves together French Mediterranean and Southern Californian ingredients and sensibilities. The restaurant is known for its use of seasonal, farm-fresh ingredients, and now Hocquet offers a concise point of view from an impressive resume that includes both savory and pastry.

Hocquet is classically trained, growing up through the ranks of strict brigade-style kitchens. Graduating from high school with a culinary diploma, he earned a culinary arts degree from Lycée Hotelier du Sacré Coeur, St. Chély d’Apcher. His first position in a kitchen was at Michelin-starred Cannes institution La Palme d’Or and then Le Jardin des Sens in Montpellier, France. He spent 8 years working for Alain Ducasse throughout France from 2002-2011: Le Louis XV under Frank Cerutti in Monaco; Bar & Boeuf as sous chef for Philippe Gollino in Monaco; Terras Hotel as executive chef consultant in Paris; at farm-to-table “La Bastide de Moustiers” as executive chef at Moustiers Sainte-Marie; Benoit ‘Bistrot’ as executive chef in Paris. He took time off from Ducasse when recruited by Daniel Boulud to become chef de partie/chef de partie tournant at Daniel in New York in 2006.

With a passion for travel, Hocquet took an opportunity to return to, and consult for Jacques and Laurent Pourcel, to oversee 7 international properties as corporate executive chef. He found his way back to the US as a corporate chef for a multi-property concept that brought him full-circle back to his French Mediterranean cooking roots until he joined Georgie at Montage Beverly Hills.